Einkorn Spelt Flour Bread Food

EINKORN & SPELT FLOUR BREAD

Steps:

• Mix yeast, water, honey. let sit five minutes add rest of ingredients mix until nice dough forms. Pour into greased 10X5 loaf pan (that's what size I had but you could do two smaller loaves) Just fill 2/3 full whatever pans. Cover loosely with damp towel and let rise 1 hour 20 minutes. Then, bake 375 for 30-35 minutes-maybe less if smaller pans.
• Many blessings & enjoy a low gluten super high protein bread. This is a pretty forgiving bread--use sugar or agave nectar instead of honey. Use a combo of flax and sesame seeds etc! I use regular yeast, not rapid rise. ENJOY my gluten sensitive people!

HOMEMADE EINKORN SPELT BREAD

Steps:

• Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle.
• Check dough's moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

SOURDOUGH BREADS WITH EINKORN FLOUR

Steps:

• If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
• Combine all the ingredients in a medium size bowl and mix until well incorporated.
• Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
• Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
• Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 15-20 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.